Ingredients
| 3 |
tablespoons olive oil |
| 2 |
onions, chopped |
| 2 |
celery stalks, cut into 1/2-inch pieces |
| 1 |
carrot, peeled and cut into 1/2-inch pieces |
| 1 |
red bell pepper, cut into 1/2-inch pieces |
| 6 |
cloves garlic, finely chopped |
| 1/2 |
cup chili powder |
| 1 |
tablespoon ground coriander |
| 1 |
tablespoon ground cumin |
| 2 |
teaspoons dried oregano |
| 1 |
teaspoon dried crushed red pepper, optional |
| 29 |
ounce diced tomatoes, with juices |
| 11 1/2 |
ounce tomato juice |
| 6 |
ounce tomato paste |
| 2 |
teaspoons salt, plus more to taste |
| 8 |
cups vegetable broth |
| 31 |
ounce garbanzo beans, drained and rinsed |
| 30 |
ounce cannellini beans, drained and rinsed |
| 1/2 |
cup dried green lentils |
| 3 |
cups broccoli florets |
| 2 |
zucchini, cut crosswise into 1/2-inch thick rounds |
| 2 |
yellow squash, cut crosswise into 1/2-inch thick rounds |
Directions
- Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes.
- Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes.
- Stir in the tomatoes with their juices, tomato juice, tomato paste and 2 teaspoons of salt.
- Add the broth, garbanzo beans, cannellini beans, and lentils.
- Stir in the broccoli, zucchini, and yellow squash.
- Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes.
- Season the stew to taste with more salt, if desired.
- Garnish with parmesan cheese and fresh basil, desired.
Categories
Beans, Soup, Vegetarian
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